Monday, August 18, 2008

As you know I'm big on cooking fresh, local food whenever possible. But, there are times when you have to make exceptions, and these lamb chops are a great example. While browsing the local market I saw a sale on Australian lamb chops. They were perfectly trimmed, exactly the same thickness, and neatly packaged in one-pound containers. These lamb chops are basically the same cut as a beef T-bone steak, with a strip loin on one side, and a tenderloin on the other. In this chef's opinion, they are the ultimate cut for grilled lamb.

I decided on a mish-mash of Mediterranean herbs and spices, with the secret ingredient being a small dash of cinnamon. There is something about cinnamon that really pairs perfectly with grilled lamb. I also love mint jelly on grilled lamb, but I have a reputation to worry about, so instead of the green stuff in the glass jar, I made a quick, homemade version that you will love. This was the best tasting lamb I've had in a long time, and while it wasn't local, it was damn good. Enjoy!

24 comments:

Anonymous
said...

Nice recipe Chef they look delicious. I love lamb from resuraunts but I'm always afraid of buying lamb for home cause I'm never sure what to look for in a proper chop or meat cut compared to beef. When you poked your chops to check for doneness--what do you 'feel' for to determine what? Firmness or give? Spring or bounce?

The orange and mint sounds really good. I have lamb chops in the freezer, and may have to try a different way of preparing them. I usually marinate in red wine, garlic, herbs and lemon juice. This will be a nice change up. Thanks!

I made this for Easter this year. It is absolutely delicious. One of the best preparations that I have ever had for lamb. Cumin and Cinnamon are definitely a great combination together. I didn't have any corriander, so I left that out. I can hardly wait to make these again.

My wife has an excellent lamb chop marinade, but last night was my turn. I did the chops with your recipe and they were awesome! The marmalade/mint/hot chiles/rice vinegar glaze is outstanding. Luckily, I had some FRESH mint (not yet frost-killed ... we live in northern Nevada) in the garden.This is keeper!

I love this recipe and the first few times I tried it, I followed it to the letter and it was consistently very good. However, I was ready last evening to do some more chops and, discovered that the Grandkids had devoured all the orange marmalade. Chops are already marinating - what to do? The red pepper flakes inspired me to try some of the raspberry/jalapeno jelly that I had made. I thinned it a little with rice wine vinegar as with the orange marmalade and it was awesome! Variety is the spice of life!